scholarly journals USING 7-POINT FACIAL HEDONIC SCALE TO COMPARE CHILDREN PREFERENCE TOWARDS PASTEURISED MILK AND UHT MILK: A CASE STUDY ON LOCAL COMMERCIAL PRODUCTS

2018 ◽  
Vol 55 (5A) ◽  
pp. 226
Author(s):  
Tu Viet Phu
Keyword(s):  
Milk Sample ◽  
Age Groups ◽  
Control Sample ◽  
Food Product ◽  
Sensory Properties ◽  
Acceptance Test ◽  
Uht Milk ◽  
Food And Beverage ◽  
The Difference ◽  
Hedonic Scale

Children are an important targeted consumer group of food and beverage industry nowadays, especially of dairy industry. Understanding children liking for sensory properties of a food product is the key for product development success. Pasteurised milk and UHT milk are two major choices for children drinking milk in Vietnamese market. The difference in production process of these two products, mostly the heating treatment, may occur differences in terms of sensory properties and by consequence affect children’s preference. The objectives of this study were then i) to verify ability of the 7-point facial hedonic scale in evaluating children preference of different age groups; and ii) to compare the degree of liking of pasteurised milk and UHT milk by children. 240 children aged from 4 to 13 participated to an acceptance test using 7-point facial hedonic scale. One pasteurised milk sample, one UHT milk sample and one UHT sweetened control sample collected from the market were tested. These 3 testing products belong to one local producer. Results showed that for all testing age groups children rated the control sweetened sample as the most favourite. This helps to justify that children of these ages are able to use the scale. There was no difference of children liking for tested pasteurised milk and UHT milk on all testing age groups. Possible sensory difference between these products is not resulted in preference differences among the testing children. Further results on the effect of age group, gender and general milk liking of children were also discussed. 

scholarly journals Physical and Sensory Properties of Ice Cream as Influenced by Pulse Protein Concentrates

2019 ◽  
pp. 322-328
Author(s):  
R. Sivasankari ◽  
G. Hemalatha ◽  
S. Amutha ◽  
M. Murugan ◽  
C. Vanniarajan ◽  
...  
Keyword(s):  
Age Groups ◽  
Ice Cream ◽  
Sensory Properties ◽  
Protein Concentrate ◽  
Protein Concentrates ◽  
Sensory Score ◽  
Maximum Extraction ◽  
Stirring Time ◽  
Hedonic Scale ◽  
Pulse Protein

Pulses are one of the cheapest sources for the extraction of protein concentrates which can be gainfully utilized for meeting protein needs of specific groups. Techniques for maximum extraction of Pulse protein concentrates were developed for red gram and Bengal gram by standardisation of process parameters involving alkaline extraction followed by isoelectric precipitation. Extraction conditions viz., flour: water ratio – 1:10, pH 9 and stirring time- 4 hours were employed for isolation of the pulse protein concentrates. The protein concentrates extracted from red gram and chickpea were incorporated in ice cream formulations at concentrations of 5 and 10%. The pulse protein concentrate incorporated ice cream at 5% level had a higher sensory score of 8.7 and 8.8 on the nine-point hedonic scale compared to ice cream enriched with 10% pulse protein concentrate (8.4 and 8.5/9.0). The pulse protein enriched ice cream had a high protein content of 11.76 g/100 g compared to 4.90 g/100 g in control. Pulse protein concentrates have a wide food application in designing speciality foods for different age groups and disease conditions. The PPC incorporated protein enriched ice cream would provide for nutritious ice cream having desirable sensory properties with commercialisation prospects.

scholarly journals Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours

2018 ◽  
Vol 7 (2) ◽  
pp. 17 ◽  
Author(s):  
Patience Chisa Obinna-Echem ◽  
Lucretia I Barber ◽  
Confidence I. Enyi
Keyword(s):  
Proximate Composition ◽  
Control Sample ◽  
Sensory Properties ◽  
Soy Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Flour Blends ◽  
Crude Fibre Content ◽  
Soy Flour Substitution

The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples increased (P ≤ 0.5) with the increase in soy substitution and varied from 11.61% for the control (sample I) to 21.53% for sample F. The fat, ash and crude fibre content of the blends varied from 1.68 - 10.86, 1.45 - 2.8 and 0.20 - 4.40% respectively. The control had significantly (P ≤ 0.5) the highest carbohydrate content of 75.61%, while it varied between 55.30 and 71.60 % for others. The energy values varied from 360.43 - 405.00 Kcal/g. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (colour, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the malted pre-gelatinized maize, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33. 123g) had significantly the highest protein (21.53%), fat (10.86%) and energy (405 Kcal/g) values. This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the malting process as to enhance the overall acceptability of the product. 

scholarly journals Investigating the Effect of Spirulina Platensis Microalgae on Textural and Sensory Properties of Baguette Bread

2018 ◽  
Author(s):  
Somayeh Sanjari ◽  
Hamid Sarhadi ◽  
Fatemeh Shahdadi
Keyword(s):  
Spirulina Platensis ◽  
Profile Analysis ◽  
Control Sample ◽  
Ethanol Extract ◽  
Sensory Properties ◽  
Tissue Properties ◽  
Texture Profile ◽  
Texture Characteristics ◽  
Hedonic Scale ◽  
And Control

Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture analyser and conducted the Texture Profile Analysis test (Double-Density Compression). Sensory evaluation (hedonic scale 1−5) of the samples was performed by 10 trained panelists. Results: The results showed that use of spirulina microalgae in the formulation of bread altered the tissue properties significantly compared with the control sample. Addition of the spirulina decreased the hardness of the bread compared to the control sample. Moreover, addition of the methanol extract resulted in the highest adhesiveness, while addition of ethanol extract and spirulina microalgae powder led to the highest springiness rate among the samples. The highest and lowest amounts of gumminess were observed in bread samples containing spirulina microalgae powder and control treatments, respectively. The control sample received the highest score regarding all of the sensory features. Samples with spirulina powder received the lowest sensory properties. Conclusion: We can produce spirulina fortified bread with desirable nutritional and sensory characteristics.

scholarly journals Comparative Study on the Proximate Composition, Functional and Sensory Properties of Turmeric (Curcuma longa) and Pawpaw (Carica papaya) Custard Products

2019 ◽  
pp. 1-11
Author(s):  
Nkiru E. Odimegwu ◽  
Collins N. Ubbaonu ◽  
Chigozie E. Ofoedu ◽  
Linda O. Akajiaku ◽  
Njideka E. Njoku ◽  
...  
Keyword(s):  
Comparative Study ◽  
Proximate Composition ◽  
Carica Papaya ◽  
Corn Starch ◽  
Curcuma Longa ◽  
Control Sample ◽  
Food Product ◽  
Sensory Properties ◽  
Contamination Level ◽  
Microbiological Analysis

Aim: To advance the creation of variety through food product development and innovation, a comparative study of custard products with Turmeric (Curcuma longa) and Pawpaw (Carica papaya) was done. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between March 2017 and August 2018. Methodology: Different ratios of corn starch to pawpaw or turmeric were used in the custard product while a commercial custard product was used as the control. The samples were evaluated for proximate composition, microbiological analysis, functional and sensory properties. Results: The water absorption capacity (1.44% to 1.64%), swelling index (5.27% to 6.77%), bulk density (0.68% to 1.55%) and gelation concentration (6.47% to 8.62%) of the turmeric treated custard and pawpaw treated custard were significantly different (P<0.05) from the control sample. The pawpaw treated custard had a higher protein and ash content compared to turmeric treated custard and control. With regards to the general acceptability of the custard products, the control was much accepted while the pawpaw sample was moderately accepted by the panellist. Microbial result showed that the pawpaw treated custard had an acceptable level of Streptococcus spp. The contamination level in the pawpaw treated custard, turmeric treated custard and the control were below the safety level recommended by International Microbiology Standard Limits for pseudomonas spp. Conclusion: The development of these custard products showed that pawpaw treated custard is acceptable and may compete favourably in the market since it has better aroma than some commercial custard present in Nigeria. It is also important to pay close attention to the handling and processing of these products so as to promote food product safety.

Age Differences in Eye Movements During Reading: Degenerative Problems or Compensatory Strategy?

2019 ◽  
Vol 24 (4) ◽  
pp. 297-311
Author(s):  
José David Moreno ◽  
José A. León ◽  
Lorena A. M. Arnal ◽  
Juan Botella
Keyword(s):  
Eye Movements ◽  
Eye Movement ◽  
Meta Analysis ◽  
Age Groups ◽  
Behavioral Changes ◽  
Aging Effects ◽  
Movement Data ◽  
Sentence Reading ◽  
The Difference ◽  
Eye Movements During Reading

Abstract. We report the results of a meta-analysis of 22 experiments comparing the eye movement data obtained from young ( Mage = 21 years) and old ( Mage = 73 years) readers. The data included six eye movement measures (mean gaze duration, mean fixation duration, total sentence reading time, mean number of fixations, mean number of regressions, and mean length of progressive saccade eye movements). Estimates were obtained of the typified mean difference, d, between the age groups in all six measures. The results showed positive combined effect size estimates in favor of the young adult group (between 0.54 and 3.66 in all measures), although the difference for the mean number of fixations was not significant. Young adults make in a systematic way, shorter gazes, fewer regressions, and shorter saccadic movements during reading than older adults, and they also read faster. The meta-analysis results confirm statistically the most common patterns observed in previous research; therefore, eye movements seem to be a useful tool to measure behavioral changes due to the aging process. Moreover, these results do not allow us to discard either of the two main hypotheses assessed for explaining the observed aging effects, namely neural degenerative problems and the adoption of compensatory strategies.

scholarly journals Tower Running—Participation, Performance Trends, and Sex Difference

2020 ◽  
Vol 17 (6) ◽  
pp. 1902 ◽  
Author(s):  
Daniel Stark ◽  
Stefania Di Gangi ◽  
Caio Victor Sousa ◽  
Pantelis Nikolaidis ◽  
Beat Knechtle
Keyword(s):  
Sex Differences ◽  
Statistical Model ◽  
Sex Difference ◽  
Random Effects ◽  
Age Groups ◽  
Repeated Measurements ◽  
Stair Climbing ◽  
Age Group ◽  
Performance Trends ◽  
The Difference

Though there are exhaustive data about participation, performance trends, and sex differences in performance in different running disciplines and races, no study has analyzed these trends in stair climbing and tower running. The aim of the present study was therefore to investigate these trends in tower running. The data, consisting of 28,203 observations from 24,007 climbers between 2014 and 2019, were analyzed. The effects of sex and age, together with the tower characteristics (i.e., stairs and floors), were examined through a multivariable statistical model with random effects on intercept, at climber’s level, accounting for repeated measurements. Men were faster than women in each age group (p < 0.001 for ages ≤69 years, p = 0.003 for ages > 69 years), and the difference in performance stayed around 0.20 km/h, with a minimum of 0.17 at the oldest age. However, women were able to outperform men in specific situations: (i) in smaller buildings (<600 stairs), for ages between 30 and 59 years and >69 years; (ii) in higher buildings (>2200 stairs), for age groups <20 years and 60–69 years; and (iii) in buildings with 1600–2200 stairs, for ages >69 years. In summary, men were faster than women in this specific running discipline; however, women were able to outperform men in very specific situations (i.e., specific age groups and specific numbers of stairs).

scholarly journals Measuring cost and affordability of current vs. healthy diets in Argentina: an application of linear programming and the INFORMAS protocol

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Gabriel Giacobone ◽  
Maria Victoria Tiscornia ◽  
Leila Guarnieri ◽  
Luciana Castronuovo ◽  
Sally Mackay ◽  
...  
Keyword(s):  
Linear Programming ◽  
Energy Intake ◽  
Current Model ◽  
Food Product ◽  
Poor Households ◽  
Average Household Income ◽  
Healthy Diets ◽  
Diet Cost ◽  
The Difference ◽  
Optimal Approach

Abstract Background Food cost and affordability is one of the main barriers to improve the nutritional quality of diets of the population. However, in Argentina, where over 60% of adults and 40% of children and adolescents are overweight or obese, little is known about the difference in cost and affordability of healthier diets compared to ordinary, less healthy ones. Methods We implemented the “optimal approach” proposed by the International Network for Food and Obesity/non-communicable diseases Research, Monitoring and Action Support (INFORMAS). We modelled the current diet and two types of healthy diets, one equal in energy with the current diet and one 6.3% lower in energy by linear programming. Cost estimations were performed by collecting food product prices and running a Monte Carlo simulation (10,000 iterations) to obtain a range of costs for each model diet. Affordability was measured as the percentage contribution of diet cost vs. average household income in average, poor and extremely poor households and by income deciles. Results On average, households must spend 32% more money on food to ensure equal energy intake from a healthy diet than from a current model diet. When the energy intake target was reduced by 6.3%, the difference in cost was 22%. There are no reasonably likely situations in which any of these healthy diets could cost less or the same than the current unhealthier one. Over 50% of households would be unable to afford the modelled healthy diets, while 40% could not afford the current diet. Conclusions Differential cost and affordability of healthy vs. unhealthy diets are germane to the design of effective public policies to reduce obesity and NCDs in Argentina. It is necessary to implement urgent measures to transform the obesogenic environment, making healthier products more affordable, available and desirable, and discouraging consumption of nutrient-poor, energy-rich foods.

Does body position, age, and heart rate induce IOP’s changes?

2021 ◽  
pp. 112067212110233
Author(s):  
Marcelina Sobczak ◽  
Magdalena Asejczyk ◽  
Malwina Geniusz
Keyword(s):  
Heart Rate ◽  
Body Position ◽  
Age Groups ◽  
Cardiovascular Parameters ◽  
Entire Cohort ◽  
Significant Difference ◽  
Group A ◽  
The Difference ◽  
Group B ◽  
Effect Of Age

Objectives: The main goal of this research was to determine the differences between the values of intraocular pressure (IOP) in the supine and sitting positions, and to assess the effect of age and cardiovascular parameters. Methods: Seventy-two healthy adults were enrolled and classified into age groups: 20–30 years (group A), 31–40 years (group B), and 41–71 years (group C). Corneal biometry and cardiovascular parameters, such as heart rate (HR), were measured. IOP measurements were taken in the sitting position (IOPS) and in the supine position (IOPL) using the iCare® Pro tonometer. Results: A significant difference between the IOPS and IOPL in the entire cohort was found ( p < 0.001). Regarding the age subgroups, a significant difference ( p < 0.001) between the IOPS and IOPL was obtained in group A (2.6 ± 1.6 mmHg) and group C (1.5 ± 1.3 mmHg). There were no significant differences in the IOPS between groups. The highest IOP values were obtained for group A. The correlations between HR and IOPS are statistically significant for group A and group B, and for HR and IOPL-S for group B only. Multivariate analysis showed that HR has a significant influence on the difference in IOP in the two body positions. Conclusion: A statistically significant difference between the effect of age and the values of IOPS and IOPL was shown. Cardiovascular parameters showed some relevant statistical dependencies, but with a rather marginal significance in young people. The influence of body position for the measurement of IOP for healthy subjects does not seem to matter, despite the fact that there are some dependencies that are statistically significant.

EXPRESS: Serum Carbohydrate Antigen72-4 levels decrease with age in females but not males in Beijing, China

2021 ◽  
pp. 000456322110269
Author(s):  
Tongmei Duan ◽  
Xun Chen ◽  
Jing Wu ◽  
Ronghai Li ◽  
Huijuan Guo ◽  
...  
Keyword(s):  
Age Groups ◽  
Reference Interval ◽  
Carbohydrate Antigen ◽  
Female Group ◽  
Healthy Population ◽  
Age Difference ◽  
Significant Difference ◽  
The Difference ◽  
And Gender ◽  
Beijing China

Objective: Carbohydrate antigen 72-4 (CA72-4) is widely used in the diagnosis and monitoring of many cancers. However, there are few studies on the differences of CA72-4 levels in terms of age and gender. Methods: 10957 healthy subjects were divided into two groups according to gender and three age groups. The serum CA72-4 were detected. Statistical analysis was performed by SPSS. Results: The CA72-4 level in female group was significantly higher than that in male group. The level of CA72-4 gradually decreased with age. Compared with the age >60 group, the CA72-4 levels were increased in the age 46-60 group and 16-45 group (P >0.05, respectively). To better observe the age difference, the age 16-45 and 46–60 group were combined into the age 16-60 group. In comparison to the age >60 group, the CA72-4 level of age 16-60 group was significantly increased (P =0.000). In the age >60 group, there was no difference between genders. Nevertheless, the difference between the sexes in the age 16-60 group was significant (P =0.023). Conclusions: The reference interval of CA72-4 for local healthy population was established. CA72-4 levels gradually decreased with the increase of age, and CA72-4 level in females aged 16-60 years (0-18.0 U/mL) was higher than in males (0-14.5 U/mL), however there was no gender difference in the age group above 60 years old (0-14.5 U/mL). Moreover, male CA72-4 was no significant difference among all age groups, while the potential mechanism of female changes with age needed further study.

scholarly journals Differential Influence of Age on the Relationship between Genetic Mismatch and A(H1N1)pdm09 Vaccine Effectiveness

Viruses ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 619
Author(s):  
Lirong Cao ◽  
Shi Zhao ◽  
Jingzhi Lou ◽  
Hong Zheng ◽  
Renee W. Y. Chan ◽  
...  
Keyword(s):  
Age Groups ◽  
The Elderly ◽  
Vaccine Effectiveness ◽  
Amino Acid Mutation ◽  
Epidemic Season ◽  
Vaccine Component ◽  
Linear Relationships ◽  
The Difference ◽  
Middle Aged Adults ◽  
The Relationship

Assessment of influenza vaccine effectiveness (VE) and identification of relevant influencing factors are the current priorities for optimizing vaccines to reduce the impacts of influenza. To date, how the difference between epidemic strains and vaccine strains at genetic scale affects age-specific vaccine performance remains ambiguous. This study investigated the association between genetic mismatch on hemagglutinin and neuraminidase genes and A(H1N1)pdm09 VE in different age groups with a novel computational approach. We found significant linear relationships between VE and genetic mismatch in children, young adults, and middle-aged adults. In the children’s group, each 3-key amino acid mutation was associated with an average of 10% decrease in vaccine effectiveness in a given epidemic season, and genetic mismatch exerted no influence on VE for the elderly group. We demonstrated that present vaccines were most effective for children, while protection for the elderly was reduced and indifferent to vaccine component updates. Modeling such relationships is practical to inform timely evaluation of VE in different groups of populations during mass vaccination and may inform age-specific vaccination regimens.

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